USE OF ENZYMES AND LEAVENING AGENTS AS A STRATEGY TO REDUCE THE PRESENCE OF CADMIUM IN THE FERMENTATION PROCESS OF Theobroma cacao L. ALMONDS. Journal of Pharmaceutical Negative Results, [S. l.], v. 13, n. 3, p. 604–614, 2022. DOI: 10.47750/pnr.2022.13.03.089. Disponível em: https://mail.pnrjournal.com/index.php/home/article/view/672.. Acesso em: 25 oct. 2025.